Dinner · Mediterranean
Stuffed zucchini boats with lentils
Zucchini halves hollowed and filled with a spiced lentil and tomato mixture, baked with cheese.
- Serves
- 2
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 2 large zucchini, halved lengthwise and hollowed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 200 g canned crushed tomatoes
- 200 g canned brown lentils, drained and rinsed
- 1/2 tsp dried oregano
- 60 g mozzarella cheese, shredded
Method
Preheat the oven to 200C (400F) and arrange the hollowed zucchini in a baking dish.
Heat the olive oil in a skillet over medium heat and cook the onion for 5 minutes until softened.
Add the garlic and cook for 1 minute, then stir in the crushed tomatoes, lentils, and oregano.
Simmer for 8 minutes until slightly thickened.
Fill the zucchini boats with the lentil mixture and top with mozzarella.
Bake for 20 minutes until the zucchini is tender and the cheese is melted.